Chickoo Walnut Kulfi with Salted Caramel Sauce

Ingredients list for Chickoo Walnut Kulfi with Salted Caramel Sauce

• 5-6 Sapodilla (chickoo) , quartered, seeded and pureed with skin
• 1/4 cup Walnuts , chopped
• 2 litres Whole fat milk
• 2-3 tablespoons Milk powder
• 1/2 teaspoon Green cardamom powder
• 1 cup Khoya , grated
• 3/4 cup Sweet condensed milk
• Salted caramel sauce
• 1 pinch Salt
• 1/4 cup Sugar
• 3/4 cup Fresh cream
• 1 tablespoon Butter

Method

1. Heat milk in a deep non-stick pan. Once it comes to a boil, reduce heat and simmer, stirring continuously, till it reduces to half its original volume. Scrape the sides of pan and put it back into the pan.
2. Grind walnuts to a fine powder.
3. Take milk powder in a bowl, add 4 tbsps of hot milk and mix well. Add this mixture to the simmering milk and mix. Add green cardamom powder and khoya and mix well. Continue to simmer till the mixture thickens. Switch the heat off, transfer the mixture into a bowl and set aside to cool down to room temperature.
4. Add condensed milk and walnut powder to the milk mixture and mix well. Add sapodilla puree and mix well. Transfer into a tall jug.
5. Pour the mixture into metal kulfi moulds till they are ¾ full. Cover them with their lids and keep the moulds in the freezer for 2 hours or till semi set. Now insert sticks into kulfi mixture and keep them in the freezer again till completely set.
6. To prepare salted caramel sauce, heat a non-stick pan, add sugar and caramelize it on low heat.
7. Gradually add cream and whisk continuously so that no lumps are formed. Add salt and mix well. Remove from heat. Add butter and whisk again.
8. Demould the kulfis, place them in individual serving bowls and serve with salted caramel sauce.